The name "dry glutinous rice balls" is another name given to gain sales during the Lantern Festival in 2012.

The Japanese make elastic and glutinous rice balls from glutinous rice flour or other starches. The sticky food is called "mochi", which is pronounced in Japanese (もち/mochi) and is transliterated as "mochi" in Taiwan.

According to reports, "Strictly speaking, eating dry glutinous rice balls is not glutinous rice balls, but a snack in the shape of glutinous rice balls. The main raw material is mochi."

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1. Prepare a pot of water to heat and set aside

2. Put the glutinous rice flour into the container and add water with a hook-type stirrer to stir until it forms a ball. Take it out, then knead it into strips, then divide it into pieces, flatten it with your palms, and then put it into the pot to steam for about 20 to 30 minutes

3. Insert the mochi with chopsticks. If it can penetrate easily, Can be taken out

4. Put it in a container and stir with a hook-type stirrer

5. Add the sugar 4 times slowly, and stir the ingredients together until they form a paste

6. Put some corn flour on the baking sheet to prevent the bottom from sticking, take out the mochi paste and put it on it, stretch it and dip it in corn flour, first divide it into strips, then into pieces to make a cake. Flavored Mochi Skin

7. Wrap the bean paste tightly in Jubilee Flavor Mochi Skin, shape it into a round shape, and finally brush off the corn flour stuck to the outside of the Mochi [1]?

Red bean flavor;

Brown sugar flavor;

Matcha flavor;

Sesame flavor;

Peanut flavor;

Taro flavor.